1 package super moist Chocolate cake mix
14 ounces sweetened condensed milk
17 ounces caramel ice cream topping
8 ounces cool whip
4-5 Heath bars
Preheat oven to 350 degrees.
Bake cake as directed on package in a 13x9-inch pan.
Cool 10-15 minutes.
Poke top of warm cake every 1/2 inch with handle of wooden spoon.
Drizzle sweetened condensed milk evenly over top of cake, let stand until milk has been absorbed into cake.
Drizzle with caramel topping.
Cover and refrigerate about 2 hours until chilled.
Spread cool whip over top of cake.
Crush up Heath Bars and sprinkle over top of cool whip.
Cover and refrigerate until ready to serve